DEVELOPMENT OF READY-TO-EAT (RTE) FUNCTIONAL PANEER BURFI ADOPTING MODIFIED ATMOSPHERIC PACKAGING (MAP) TECHNIQUE
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Date
2022
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
Paneer is popularly renowned as Indian soft cheese and is widely accomplished
throughout the globe. Though paneer is rich in health benefits, its high moisture content
makes it susceptible to microbial growth. Hence, the present research was undertaken with
the objective to develop RTE functional paneer burfi utilizing functional ingredients such
as jaggery, whey protein concentrate, curcumin, pumpkin seeds and desiccated coconut
along with adopting MAP technique to extend shelf life. The developed RTE functional
paneer burfi resulted in better physico-chemical properties with water activity of 0.74, 14.60
% moisture, 12.00 % fat, 20.80 % protein, 1.80 % dietary fibre, 24.26 % sucrose, 24.07 %
other carbohydrates, 0.24 % curcumin, 2.23 % ash and 0.33 % LA with good
microbiological quality and improved rheological attributes. The control and RTE
functional paneer burfi were further subjected to shelf-life studies using metallised polyester
adopting a modified atmospheric packaging technique with a gas mixture ratio of 80 % N2:
20 % CO2. The effect of storage study on MAP technique adopted RTE functional paneer
burfi was monitored by sensory, chemical and microbiological studies. The shelf stability
showcased that control and RTE functional paneer burfi had a shelf life of 5 and 15 days at
ambient temperature (30 ± 1°C) and 15 and 25 days at refrigeration temperature (7 ± 1°C)
respectively. The developed RTE functional paneer burfi has additional nutritional benefit
and therapeutic value besides functionality which can be recommended to all age groups.
Thus, the research work unites the farming community for turmeric production,
technological intervention for the development of a wide range of functional products with
easy commercialisation.